5 from 3 votes
Yorkshire Pudding Muffins With Roasted Vegetables
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

A light and fluffy savoury Yorkshire pudding recipe and added a twist by including lots of aromatic herbs and roasted vegetables.

Course: Main Course
Servings: 6
Author: Jemma Andrew-Adiamah
  • 4 eggs
  • 200 ml milk
  • 160 g self raising flour
  • 1 courgette sliced
  • 1/2 aubergine cubed
  • 2 red onions sliced
  • 1 red and yellow pepper sliced
  • 2 tbsp dried oregano
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh thyme
  • Oil for cooking
  • Salt and pepper to taste
  1. Preheat the oven to 200 degrees and place the vegetables on a baking tray, drizzle with oil and bake for 20 minutes until tender.  Set aside until needed.

  2. Take a muffin tray and brush the inside of the tin with oil and place in the oven for about 5 minutes to get the oil hot. 

  3. Beat together all the eggs, flour, milk, salt and pepper until well combined. This can be done in a food processor or by hand. 

  4. Remove the tray from the oven and carefully place the vegetables in the bottom of the muffin holes. You may find that you do not need to use all the vegetables.

  5. Pour over the batter and cook in the oven for 25 minutes, until golden brown. 

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